Lean margarine for cakes, biscuits and pies (Posni margarin za kolace, kekse i pite)

Homemade lean (fasting) margarine that is quickly prepared. After cooling, it acquires a firm, but smooth texture. It is suitable for lean cakes, biscuits, shortcrust pastry and pies, as well as for coating dough and spreading on bread and pastries.

Tags: lean recipes, vegan recipes, vegetarian recipes.

Preparation time: 15 minutes.

Cooling time: 4 h.

Total preparation time: 4 hours 15 minutes.

Needed: immersion (stick) blender.

Ingredients:

• 80 g of sunflower oil (refined)
• 70 g of coconut oil (refined)
• 50 g of cocoa butter
• 45 g of cold water
• 3 g of soy lecithin
• 1 g of salt

Preparation:

1. Melt the cocoa butter and coconut oil at a very low temperature (1 out of 6).

Note:

As soon as the cocoa butter and coconut oil melt, remove from the heat.

2. Remove from the stove and add sunflower oil. Mix well.

3. In another bowl, mix cold water, salt and soy lecithin.

4. Slowly pour the mixture of oil and cocoa butter into the water, stirring continuously with the immersion blender. Whisk until everything is completely combined and thickened. Whisk without stopping.

Note:

You should get a smooth, homogeneous emulsion without separating water and oil. It will not thicken completely, that will happen later in the refrigerator.

5. Pour the mixture into a glass or plastic container with a lid.

6. Place in the refrigerator for 4 hours.

7. Leave to soften for 10-20 minutes at room temperature before use.

Storage and shelf life

• Store in the refrigerator, in a tightly closed container.
• Shelf life: 3–5 days.
• If it changes the smell, taste or appearance, do not use it.

 Use of lean margarine for cakes, biscuits and pies: 

1. For lean plain cakes
2. For lean biscuits
3. For lean shortbread cookies
4. For lean cakes
5. For lean fillings
6. For lean pies with fatty dough
7. For lean dough that does not develop thinly and does not require the strength of margarine
8. For coating the dough
9. For sauteing at a low temperature (2-3 of 6)
10. For frying, at low temperatures (3-4 of 6)

Domaci posni margarin koji se brzo priprema. Nakon hladjenja dobija cvrstu, ali mazivu teksturu. Pogodan je za posne kolace, kekse, prhka testa i pite, kao i za premazivanje testa i mazanje hleb i pecivo.

Oznake: posni recepti, vegan recepti, vegetarijanski recepti.

Vreme pripreme: 15 minuta.

Vreme hladjenja: 4 h.

Ukupno vreme pripreme: 4 h 15 minuta.

Sastojci:

• 80 g suncokretovog ulja (rafinisang)
• 70 g kokosovog ulja (rafinisanog)
• 50 g kakao putera
• 45 g hladne vode
• 3 g sojinog lecitina
• 1 g soli

Potrebno: stapni mikser.

Priprema:

1. Otopite kakao puter i kokosovo ulje na veoma niskoj temperaturi (1 od 6).

Napomena:

Cim se istope kakao puter i kokosovo ulje skloniti sa sporeta.

2. Skloniti sa sporeta i dodajte suncokretovo ulje. Dobro promesajte.

3. U drugoj posudi pomesajte hladnu vodu, so i lecitin.

4. Uz neprekidno mesanje sa stapnim mikserom, polako sipajte smesu ulja i kakao putera u vodu. Mutite dok se sve potpuno ne sjedini i ne zgusne. Mutite bez prekidanja.

Napomena:

Treba da dobijete glatku, homogenu emulziju bez odvajanja vode i ulja. Nece se potpuno zgusnuti, to će se desiti kasnije u frizideru.

5. Sipajte smesu u staklenu ili plasticnu posudu sa poklopcem.

6. Stavite u frizider na 4 h.

7. Pre upotrebe ostavite 10–20 minuta na sobnoj temperaturi da omeksa.

Čuvanje i rok trajanja 

• Cuvajte u frizideru, u dobro zatvorenoj posudi.
• Rok trajanja: 3–5 dana.
• Ako promeni miris, ukus ili izgled, nemojte ga koristiti.

 Upotreba posnog margarina za kolace, kekse i pite: 

1. Za posne kolace
2. Za posne kekse
3. Za posne prhke kolace
4. Za posne torte
5. Za posne filove
6. Za posne pite sa masnim testom
7. Za posna testa koja se ne razvijaju tanko i ne zahtevaju cvrstinu margarina
8. Za premazivanje testa
9. Za kratko dinstanje na nizoj temperaturi (2-3 od 6)
10. Za przenje, na nizim temperaturama (3-4 od 6)